Edamame "Hummus"

Ingredients

• 3 package(s) frozen edamame
• 2 clove(s) garlic peeled and trimmed
• 1/3 cup(s) macadamia or olive oil
• 2 tablespoon(s) toasted sesame oil
• 1/4 cup(s) lemon juice freshly squeezed
• 3 dash(es) Frank's RedHot Original cayenne pepper sauce to taste
• 1 teaspoon(s) cumin seed toasted and finely ground
• 1/4 teaspoon(s) white pepper to taste
• 1/2 teaspoon(s) salt to taste
• 1/2 cup(s) water
• 5 drop(s) extra virgin olive oil
• 1 teaspoon(s) black sesame seeds toasted

Preparation

1. Cook edamame according to package instructions and cool with a rinse of cold water, or just wait until cooled enough to handle.


2. Shell edamame and also remove "skin" membrane on beans. Discard shells and skins.


3. Set aside a few of the prepped whole beans for garnish.


4. Reheat the beans in the microwave so they're just hot (3 or 4 minutes on high). Puree the hot beans with the garlic for a few seconds, scrape down and repeat until it's more or less uniform (the heat mellows the raw garlic and eliminates bitterness).


5. Add oils, citrus juice, hot sauce, pepper, cumin and 1/4 tsp of white pepper and 1/2 tsp salt to start. Again, blend and scrape repeatedly to get uniform.


6. While running, slowly pour in water. About a half-cup will probably do. Watch for the consistency you want and stop when it looks hummus-like.


7. Taste and adjust with additional macadamia oil (for richness/roundness), white pepper (for bite) and/or salt. Blend and taste. It should be not-quite-salty-enough when done. Err on the side of less salty and more tart...


8. Refrigerate overnight to marry flavors and serve cold and topped with a sprinkle of sesame seeds (I like toasted black sesame seeds), a drizzle of EVOO and a few of the whole edamame beans.


9. Serve with something sturdy and simple to dip with: celery stalks, pita chips, crackers or the traditional warm, sliced pita.